机译:各种后期热处理对南京咸鸭脂质组成和氧化的影响。
National Center of Meat Quality and Safety Control Ministry of Science and Technology Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing China;
National Center of Meat Quality and Safety Control Ministry of Science and Technology Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing China;
National Center of Meat Quality and Safety Control Ministry of Science and Technology Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing China;
National Center of Meat Quality and Safety Control Ministry of Science and Technology Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing China;
National Center of Meat Quality and Safety Control Ministry of Science and Technology Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing China;
National Center of Meat Quality and Safety Control Ministry of Science and Technology Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing China;
National Center of Meat Quality and Safety Control Ministry of Science and Technology Key Laboratory of Meat Processing and Quality Control Ministry of Education Nanjing Agricultural University Nanjing China;
机译:生产后热处理后的南京熟鸭肉中的非挥发性风味化合物
机译:丁香提取物对脂氧化,抗氧化活性,挥发性化合物和盐酸鸭蛋白脂肪酸组成的影响
机译:热处理对鸡肉和鸭肉中脂质氧化和谷胱甘肽过氧化物酶活性的影响。
机译:南京咸鸭加工过程中香气成分的变化
机译:改变限制碳水化合物饮食的脂肪酸组成对男性血浆脂肪酸组成,血脂氧化应激,炎症和胰岛素敏感性的影响。
机译:丁香提取物对咸鸭蛋脂质氧化抗氧化活性挥发性化合物和脂肪酸组成的影响
机译:水杨酸和鱼粉的预处理会影响小麦中的酚类和类黄酮化合物,盐胁迫下的脂质过氧化水平